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Pam's Dishelved Eggs
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Disheveled Eggs
from Pam Thompson
As I plan my Thanksgiving dinner, I am flooded
with
memories of past holidays and favorite dishes.
This
deviled egg recipe is a hit with a special twist
of caraway
seeds and bacon. I am always asked to share this
recipe
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1 1/2 teaspoon of caraway seeds
12 eggs
1/4 pound of bacon
6 tablespoons mayonnaise
2 tablespoons mustard
1/4 tsp salt
In a small pan, add 1 cup of water and caraway
seeds.
Boil until the liquid dissipates (almost). Set
aside. Boil
eggs, cool, peel and slice lengthwise. Remove
yolks.
Cut bacon into 1/4 inch squares and microwave
until crisp.
Combine yolks, seeds with liquid, bacon,
mayonnaise and mustard,
salt and pepper. Blend well. Fill, chill and
serve. Makes 24 deviled
eggs.
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